Dark Chocolate Cupcakes with White Chocolate Frosting

Forget going out to eat or ordering takeout every time you crave American food. Try making Dark Chocolate Cupcakes with White Chocolate Frosting at home. This recipe serves 18. One serving contains 340 calories, 4g of protein, and 20g of fat. For 99 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 423 would say it hit the spot. It is brought to you by Natashas Kitchen. A mixture of granulated sugar, dark chocolate bar, buttermilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 38 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Try Chocolate Cupcakes With Dark Chocolate Frosting, Dark Chocolate and Caramelized White Chocolate Cupcakes, and Pumpkin Cupcakes with Dark Chocolate Frosting for similar recipes.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line muffin pan(s) with 18 liners.In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, tsp salt.In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, cup buttermilk, 2 Tbsp Greek yogurt, cup oil, and Tbsp vanilla for 1 minute on med/high speed or until well blended.With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.Whisk in coffee and continue mixing until combined.Divide batter equally between 18 prepared cupcake liners. Filling about full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren't covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don't overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don't over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It's dense and fluffy and would have flowed easier out of a 1M.

 

Step by step:

1. Preheat oven to 350F. Line muffin pan(s) with 18 liners.In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, tsp salt.In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, cup buttermilk, 2 Tbsp Greek yogurt, cup oil, and Tbsp vanilla for 1 minute on med/high speed or until well blended.With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.

2. Whisk in coffee and continue mixing until combined.Divide batter equally between 18 prepared cupcake liners. Filling about full.

3. Bake 18-20 mins or until tops are set and a toothpick comes out clean.

4. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren't covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don't overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don't over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It's dense and fluffy and would have flowed easier out of a 1M.

Nutrition Information:

covered percent of daily need